The Early Days of the Duke of Edinburgh Award

Duke of Edinburgh Canoe expedition | Using the Duke of Edinburgh Award to boost CV

The Duke of Edinburgh’s Award (DofE) was founded in 1956 by Prince Philip, the Duke of Edinburgh, with the aim of encouraging young people to develop essential life skills, build resilience, and engage in physical, cultural, and social activities. The idea for the award originated from Prince Philip’s experiences in his early life, particularly his involvement with Kurt Hahn, a German educationalist and founder of Gordonstoun School in Scotland, where Philip was a student.

Kurt Hahn had strong beliefs about the importance of character development and experiential learning in education. He had previously established programs like Outward Bound, which focused on outdoor adventures and personal development. Inspired by Hahn’s philosophies and wanting to offer young people structured opportunities for personal growth, Prince Philip worked with Hahn and other educators to create a program that would challenge and reward young people for their efforts across various disciplines.

Initially, the award was designed for boys aged 15 to 18, as a means of filling their time between completing formal education and joining the National Service. However, the award was later expanded to include girls and other age groups. The program was built around four main sections: Service, Skills, Physical Recreation, and Adventurous Journey, with a Residential Project added later for the Gold level. Since its inception, the Duke of Edinburgh’s Award has grown into a global program, with millions of young people participating in over 130 countries.

The early days of DofE Equipment

The history of Duke of Edinburgh | Equipment

When the Duke of Edinburgh’s Award (DofE) first started in 1956, the equipment used by young people was quite basic compared to today’s standards. The focus of the award was on self-reliance and resourcefulness, so participants often had to make do with what was available to them. Here’s an overview of the typical equipment used in the early days:

Camping Gear: Participants used canvas tents, which were heavy and less waterproof than modern versions. Tent poles were typically made of wood or metal, and pegs were often wooden or metal as well. Sleeping bags were bulky and made of natural materials like wool or cotton, which provided less insulation and were heavier when wet.
Cooking Equipment: Camp stoves, like the simple Trangia or Primus models, were popular for cooking. These stoves were fueled by methylated spirits or paraffin. Cooking was often done using basic metal pots and pans, which could be quite heavy.
Clothing: Outdoor clothing was made from materials like wool and cotton, which, while warm, were not as effective at moisture management or insulation when wet as modern synthetic fabrics. Waterproof clothing was often limited to heavy rubberized jackets or capes, which were bulky and not very breathable.
Backpacks: Rucksacks were typically made from canvas with leather straps. These packs lacked the ergonomic design and comfort features of modern backpacks, like padded shoulder straps or internal frames, making them less comfortable for long treks.
Footwear: Boots were usually made of leather, which provided durability but required regular maintenance to keep them waterproof. These boots often had hard soles and could be uncomfortable over long distances.
Navigation Tools: Participants used basic compasses and paper maps for navigation, as GPS technology was far from being available. Understanding how to read a map and use a compass was a crucial skill.
Lighting: Battery-powered flashlights (torches) were commonly used, but batteries were not as efficient as today, so participants had to be mindful of conserving power.

Overall, the equipment was functional but required a higher level of skill and endurance to use effectively. The emphasis was on being prepared, adaptable, and resourceful in the face of challenging conditions.

The early days of food on Duke of Edinburgh Expedition

When the Duke of Edinburgh’s Award (DofE) first started in 1956, participants had to be resourceful with their food choices, as they didn’t have access to the lightweight, dehydrated, or pre-packaged meals that are common today. The food they carried was often simple, non-perishable, and easy to prepare in the outdoors. Here’s a general idea of what they might have eaten:

Tinned Foods: Canned goods were a staple, including items like baked beans, soups, stews, sardines, and corned beef. These foods were durable and easy to heat over a campfire or stove but added significant weight to a backpack.

Bread and Crackers: Bread, often in the form of pre-sliced loaves, and crackers were common. These provided a good source of carbohydrates but had to be eaten relatively early in the expedition before they became stale or crushed.
Cheese and Cold Meats: Hard cheeses, which could last a few days without refrigeration, and cured meats like salami were often brought along for protein and flavor. These were usually consumed early in the trip before they spoiled.
Porridge and Oats: Oats were popular for breakfast, as they were lightweight, non-perishable, and easy to cook with just hot water. Participants might have added sugar, honey, or dried fruit for extra energy.
Biscuits and Chocolate: High-energy snacks like biscuits (cookies) and chocolate bars were common for quick energy boosts. They were convenient, lightweight, and non-perishable, making them ideal for hiking.
Dried Fruit and Nuts: Trail mix, made from a mix of dried fruits and nuts, provided a good source of energy and nutrients. These were lightweight and had a long shelf life.
Tea and Sugar: Tea was a popular drink, often accompanied by sugar. It was easy to carry and provided warmth and comfort after a long day of hiking.
Instant Soups and Drinks: While not as advanced as modern instant meals, participants might have brought powdered soup mixes and hot chocolate, which were easy to prepare with boiling water.
Potatoes and Rice: These were basic staples that could be cooked over a fire or stove, providing filling and energy-rich meals. However, they required time and fuel to prepare.
Jam and Condiments: Small containers of jam, butter, or margarine were sometimes brought along to add flavor to meals.

Overall, the food carried by early DofE participants was focused on being energy-dense and practical, but it was often heavier and bulkier than modern equivalents. The meals were usually simple and required participants to have basic cooking skills, especially when using camp stoves or cooking over an open fire.

A modern Duke of Edinburgh Award with My Adventure Edinburgh

Luckily now a-days there is there is better quality equipment, tastier and lighter food and more resources for participants of the Duke of Edinburgh Award – there is also a wider range of activities for the expedition phase of the award.

At My Adventure Edinburgh, we provide the Expedition phase for Bronze, Silver and Gold Duke of Edinburgh Awards for schools and private groups across Edinburgh and the Lothians.

For more information on DofE with My Adventure, check out our blogs below: